Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review
出版年份 2021 全文链接
标题
Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-24
出版商
Informa UK Limited
发表日期
2021-02-02
DOI
10.1080/10408398.2021.1876624
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards
- (2020) Franco Famiani et al. SCIENTIA HORTICULTURAE
- Incorporation of two-dimensional correlation analysis into discriminant analysis as a potential tool for improving discrimination accuracy: Near-infrared spectroscopic discrimination of adulterated olive oils
- (2020) Woosuk Sohng et al. TALANTA
- The First Identification of the Uniqueness and Authentication of Maltese Extra Virgin Olive Oil Using 3D-Fluorescence Spectroscopy Coupled with Multi-Way Data Analysis
- (2020) Frederick Lia et al. Foods
- Authentication of the geographical origin of virgin olive oils from the main worldwide producing countries: A new combination of HS-SPME-GC-MS analysis of volatile compounds and chemometrics applied to 1217 samples
- (2020) Lorenzo Cecchi et al. FOOD CONTROL
- Mid infrared spectroscopy coupled with chemometric tools for qualitative analysis of canned tuna with sunflower medium
- (2020) Ferdaous Boughattas et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Preliminary study on the potential application of Fourier‐transform mid‐infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil
- (2020) Hicham Zaroual et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics
- (2020) Dimas Firmanda Al Riza et al. FOOD CONTROL
- Identification and quantification of tuna species in canned tunas with sunflower medium by means of a technique based on front face fluorescence spectroscopy (FFFS)
- (2019) Ferdaous Boughattas et al. FOOD CONTROL
- Determination of Adulteration Content in Extra Virgin Olive Oil Using FT-NIR Spectroscopy Combined with the BOSS–PLS Algorithm
- (2019) Hui Jiang et al. MOLECULES
- Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data
- (2019) Jing Yan et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Use of FTIR and UV–visible spectroscopy in determination of chemical characteristics of olive oils
- (2019) Oguz Uncu et al. TALANTA
- Authentication of the geographical origin of extra-virgin olive oil of the Arbequina cultivar by chromatographic fingerprinting and chemometrics
- (2019) Dainis N. Vera et al. TALANTA
- Effect of thermal oxidation on detection of adulteration at low concentrations in extra virgin olive oil: Study based on laser-induced fluorescence spectroscopy combined with KPCA–LDA
- (2019) Yi Li et al. FOOD CHEMISTRY
- Multiblock chemometrics for the discrimination of three extra virgin olive oil varieties
- (2019) Astrid Maléchaux et al. FOOD CHEMISTRY
- A rapid method for the detection of extra virgin olive oil adulteration using UHPLC-CAD profiling of triacylglycerols and PCA
- (2019) Hilary S. Green et al. FOOD CONTROL
- The inner temperature of the olives (cv. Leccino) before processing affects the volatile profile and the composition of the oil
- (2019) Athanasia-Maria Dourou et al. FOOD RESEARCH INTERNATIONAL
- FTIR, 1H and 13C NMR data fusion to predict crude oils properties
- (2019) Mariana K. Moro et al. FUEL
- Fast tool based on electronic nose to predict olive fruit quality after harvest
- (2019) Diego M. Martínez Gila et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Influence of headspace oxygen on quality and shelf life of extra virgin olive oil during storage
- (2019) Basheer M. Iqdiam et al. Food Packaging and Shelf Life
- Targeted and untargeted techniques coupled with chemometric tools for the evaluation of sturgeon (Acipenser gueldenstaedtii) freshness during storage at 4 °C
- (2019) Ferdaous Boughattas et al. FOOD CHEMISTRY
- Application of Fourier-transform mid infrared spectroscopy for the monitoring of pound cakes quality during storage
- (2018) Zeineb Nhouchi et al. FOOD CHEMISTRY
- Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin
- (2018) Igor Lukić et al. FOOD CHEMISTRY
- Olive oil nutritional labeling by using Vis/NIR spectroscopy and compositional statistical methods
- (2018) José A. Cayuela-Sánchez et al. Innovative Food Science & Emerging Technologies
- Control of olive cultivar irrigation by front-face fluorescence excitation-emission matrices in combination with PARAFAC
- (2018) Manuel Cabrera-Bañegil et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Quantification of sterols and fatty acids of extra virgin olive oils by FT-NIR spectroscopy and multivariate statistical analyses
- (2018) İbrahim Sani Özdemir et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterisation of the Turkish and Slovenian extra virgin olive oils by chemometric analysis of the presaturation 1 H NMR spectra
- (2018) İbrahim Sani Özdemir et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Freshness assessment of intact fish via 2D 1 H J -resolved NMR spectroscopy combined with pattern recognition methods
- (2018) Chunhua Tan et al. SENSORS AND ACTUATORS B-CHEMICAL
- Detection of olive oil adulteration with waste cooking oil via Raman spectroscopy combined with iPLS and SiPLS
- (2018) Yuanpeng Li et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach
- (2018) Susanna Buratti et al. TALANTA
- Detection and quantification of extra virgin olive oil adulteration by means of autofluorescence excitation-emission profiles combined with multi-way classification
- (2018) Isabel Durán Merás et al. TALANTA
- Linear and non-linear quantification of extra virgin olive oil, soybean oil, and sweet almond oil in blends to assess their commercial labels
- (2018) Regina Aroca-Santos et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- A New Statistical Approach to Describe the Quality of Extra Virgin Olive Oils Using Near Infrared Spectroscopy (NIR) and Traditional Analytical Parameters
- (2018) Ina Willenberg et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics
- (2018) Giacomo Squeo et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Comparative chemometric analysis of fluorescence and near infrared spectroscopies for authenticity confirmation and geographical origin of Argentinean extra virgin olive oils
- (2018) Ana M. Jiménez-Carvelo et al. FOOD CONTROL
- Authentication of virgin olive oil by a novel curve resolution approach combined with visible spectroscopy
- (2017) Marta Ferreiro-González et al. FOOD CHEMISTRY
- Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics
- (2017) Aadil Bajoub et al. FOOD CHEMISTRY
- Geographical discrimination of extra-virgin olive oils from the Italian coasts by combining stable isotope data and carotenoid content within a multivariate analysis
- (2017) S. Portarena et al. FOOD CHEMISTRY
- Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data
- (2017) Konstantia Georgouli et al. FOOD CHEMISTRY
- Phenolic Compounds Profiling of Virgin Olive Oils from Different Varieties Cultivated in Mendoza, Argentina, by Using Liquid Chromatography–Mass Spectrometry
- (2017) R. P. Monasterio et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Multivariate modeling for detecting adulteration of extra virgin olive oil with soybean oil using fluorescence and UV–Vis spectroscopies: A preliminary approach
- (2017) Karla Danielle Tavares Melo Milanez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Fast, Low-Cost and Non-Destructive Physico-Chemical Analysis of Virgin Olive Oils Using Near-Infrared Reflectance Spectroscopy
- (2017) Ana Garrido-Varo et al. SENSORS
- Rapid and innovative instrumental approaches for quality and authenticity of olive oils
- (2016) Enrico Valli et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques
- (2016) Abdo Hassoun et al. FOOD CHEMISTRY
- Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening
- (2016) Oya Köseoğlu et al. FOOD CHEMISTRY
- Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics
- (2016) Dora Melucci et al. FOOD CHEMISTRY
- Evaluating the potential of phenolic profiles as discriminant features among extra virgin olive oils from Moroccan controlled designations of origin
- (2016) Aadil Bajoub et al. FOOD RESEARCH INTERNATIONAL
- Nontargeted, Rapid Screening of Extra Virgin Olive Oil Products for Authenticity Using Near-Infrared Spectroscopy in Combination with Conformity Index and Multivariate Statistical Analyses
- (2016) Sanjeewa R. Karunathilaka et al. JOURNAL OF FOOD SCIENCE
- The effect of thermal treatment on the enhancement of detection of adulteration in extra virgin olive oils by synchronous fluorescence spectroscopy and chemometric analysis
- (2016) F. Mabood et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression
- (2016) Eva Borràs et al. TALANTA
- Chemometric study of Andalusian extra virgin olive oils Raman spectra: Qualitative and quantitative information
- (2016) E. Sánchez-López et al. TALANTA
- Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations
- (2015) Abdo Hassoun et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Identification of olive oil sensory defects by multivariate analysis of mid infrared spectra
- (2015) Eva Borràs et al. FOOD CHEMISTRY
- Evaluation of the overall quality of olive oil using fluorescence spectroscopy
- (2015) Elena Guzmán et al. FOOD CHEMISTRY
- Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils
- (2015) S. Laroussi-Mezghani et al. FOOD CHEMISTRY
- Potential of LC–MS phenolic profiling combined with multivariate analysis as an approach for the determination of the geographical origin of north Moroccan virgin olive oils
- (2015) Aadil Bajoub et al. FOOD CHEMISTRY
- Application of FT-NIR and FT-IR spectroscopy to fish fillet authentication
- (2015) Cristina Alamprese et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy
- (2015) Oguz Uncu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Detection of sunflower oil in extra virgin olive oil by fast differential scanning calorimetry
- (2015) I.A. van Wetten et al. THERMOCHIMICA ACTA
- Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review
- (2015) Mohammad Kamal et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Detection of virgin olive oil adulteration using a voltammetric e-tongue
- (2014) I.M. Apetrei et al. COMPUTERS AND ELECTRONICS IN AGRICULTURE
- Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils
- (2014) Krzysztof Wójcicki et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Contribution to the establishment of a protected designation of origin for Meknès virgin olive oil: A 4-years study of its typicality
- (2014) Aadil Bajoub et al. FOOD RESEARCH INTERNATIONAL
- Review: Near Infrared Spectroscopy for Analysing Olive Oils
- (2014) Monica Casale et al. JOURNAL OF NEAR INFRARED SPECTROSCOPY
- Simultaneous data pre-processing and SVM classification model selection based on a parallel genetic algorithm applied to spectroscopic data of olive oils
- (2013) Olivier Devos et al. FOOD CHEMISTRY
- Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses
- (2013) I. Karabagias et al. FOOD RESEARCH INTERNATIONAL
- Application of a simplified calorimetric assay for the evaluation of extra virgin olive oil quality
- (2013) Barbara Laddomada et al. FOOD RESEARCH INTERNATIONAL
- Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles
- (2013) Z. Haddi et al. FOOD RESEARCH INTERNATIONAL
- Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis
- (2013) A. Dankowska et al. GRASAS Y ACEITES
- Health effects of olive oil polyphenols: Recent advances and possibilities for the use of health claims
- (2013) Sandra Martín-Peláez et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan
- (2012) Christophe Blecker et al. FOOD CHEMISTRY
- Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors
- (2012) C. Pizarro et al. FOOD CHEMISTRY
- DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents
- (2012) Lorenzo Cerretani et al. Journal of Oleo Science
- Detection of Olive Oil Adulteration Using FT-IR Spectroscopy and PLS with Variable Importance of Projection (VIP) Scores
- (2012) Abdelkhalek Oussama et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques
- (2011) M. Casale et al. ANALYTICA CHIMICA ACTA
- Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences
- (2011) Angela Giuliani et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method
- (2011) Youssef Ouni et al. FOOD CHEMISTRY
- Mid infrared and fluorescence spectroscopies coupled with factorial discriminant analysis technique to identify sheep milk from different feeding systems
- (2011) Romdhane Karoui et al. FOOD CHEMISTRY
- Classification of olive oils according to geographical origin by using 1H NMR fingerprinting combined with multivariate analysis
- (2011) F. Longobardi et al. FOOD CHEMISTRY
- Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds
- (2011) Eirini Pouliarekou et al. JOURNAL OF CHROMATOGRAPHY A
- Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil
- (2010) Lorenzo Cerretani et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review
- (2010) Romdhane Karoui et al. Food and Bioprocess Technology
- Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening
- (2010) Faten Mraicha et al. FOOD AND CHEMICAL TOXICOLOGY
- A facile NMR method for the quantification of total, free and esterified sterols in virgin olive oil
- (2010) Emmanuel Hatzakis et al. FOOD CHEMISTRY
- Derivative FTIR spectroscopy for cluster analysis and classification of morocco olive oils
- (2010) Michele De Luca et al. FOOD CHEMISTRY
- Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy
- (2010) Nicoletta Sinelli et al. FOOD RESEARCH INTERNATIONAL
- Linear and non linear chemometric models to quantify the adulteration of extra virgin olive oil
- (2010) José S. Torrecilla et al. TALANTA
- Identification of Geographical Origin of Olive Oil Using Visible and Near-Infrared Spectroscopy Technique Combined with Chemometrics
- (2009) Ping Lin et al. Food and Bioprocess Technology
- High-power gradient diffusion NMR spectroscopy for the rapid assessment of extra-virgin olive oil adulteration
- (2009) Daniela Šmejkalová et al. FOOD CHEMISTRY
- Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils
- (2009) Manel Issaoui et al. FOOD CHEMISTRY
- Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil
- (2009) A. Rohman et al. FOOD RESEARCH INTERNATIONAL
- Chemistry and Health of Olive Oil Phenolics
- (2008) Sara Cicerale et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Application of NIR and MIR spectroscopy in quality control of potato chips
- (2008) Cecilia Shiroma et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now